1. Boil water and order food. When frying vegetables, use boiling water to cook the vegetables, so that the vegetables will be tender in quality and color. If you order the dish with ordinary water, it will affect the crispiness.

2. Add salt wisely when cooking. If you use animal oil for cooking, it is best to add salt before putting the vegetables. This can reduce the residual amount of organic chlorine in the animal oil, which is beneficial to the human body. If you use peanut oil for cooking, you must also add salt before putting the vegetables. This is because the peanut oil may contain Aspergillus aflatoxin, and the iodide in the salt can remove this harmful substance. In order to make the stir-fry delicious, you can add less salt at first and then season it after the vegetables are cooked. If soybean oil, camellia oil or vegetable oil is used, the vegetables should be added first and then the salt. This can reduce the loss of nutrients in the vegetables. A Complete Collection of Food Recipes

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3. Sweet and sour sauce ratio. No matter what sweet and sour dishes you make, as long as you mix them in a ratio of 2 parts sugar and 1 part vinegar, you will get a moderately sweet and sour effect.

4. Preparation of drawing syrup. When boiling carrot syrup, adding a grain of rice-sized alum to each plate can prolong the knotting time and make the sugar filaments stretch longer.

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5. Be careful about adding vinegar. For hot dishes that require the addition of vinegar, pour the vinegar along the edge of the pot before serving. The aroma will be more mellow and rich than pouring it on directly.

6. Beer flavoring. When making various cold dishes in summer, adding an appropriate amount of beer can enhance the flavor and aroma.

7. Wine for salad. After opening the bottle, if the wine is stored for too long, it will turn into "vinegar", which has an aromatic smell and is very delicious when used in salads.

8. Wash vegetables with salt. When cleaning vegetables, add some salt to the water to wash out the bugs in the vegetables.

9. Wash and cut vegetables to prevent nutrient loss. Spinach, cabbage and other vegetables should be washed first and then cut into pieces. Do not chop them into pieces and then wash them. Otherwise, too many nutrients will be lost.

10. Salt can turn yellow leaves of vegetables back to green. If some of the leaves of spinach and other green vegetables turn (slightly) yellow, add a little salt when blanching, and the color will change from yellow to green.